Jewish style corned beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 12 pound whole brisket | |
| 4 | quarts | Water |
| 2 | cups | Kosher salt |
| 1 | teaspoon | Saltpeter |
| 5 | Bay leaves | |
| 7 | Cloves garlic, smashed | |
| ¼ | teaspoon | Ground cloves |
| 2 | teaspoons | Whole peppercorns |
| 1 | teaspoon | Allspice berries |
| 1 | teaspoon | Mustard seeds |
| 1 | cup | White vinegar |
| ½ | cup | White sugar |
Directions
Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1½ weeks.
Add to a steamer pot:
¼ teaspoon cloves 2 teaspoons peppercorns 1 teaspoon allspice berries 1 teaspoon mustard seeds 3 cloves garlic ¼ cup salt
Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer.
Steam for 3 hours, until tender.
Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres
TASTE SHOW#TS4838